Sweet Cornbread Muffins for Diabetics
By Goldie Barnhart LUVBKG
My husband is a diabetic and still loves to have his sweets. I've learned to substitute ingredients. We just had these cornbread muffins tonight with venison chili. Really good, now we have to learn portion size!
yellow corn meal
splenda blend sugar
splenda brown sugar
butter, melted or 1/2 cup
1Preheat oven to 375º F. Put paper liners in a muffin tin. Makes 12 muffins.
2In a large bowl put warm milk and add corn meal and stir to mix well, let set while measuring other ingredients. In another bowl mix flour, baking powder, salt and mix together well to blend.
3Now add egg and sugars to milk mixture. Mix well. Then add dry ingredients in with wet ingredients. Blend until flour mixture is well blended. Divide batter into the cupcake papers.
4Bake for 15 - 18 minutes or a toothpick comes out clean.
Let cool enough to spread butter inside and eat!